1. Boil the dal in a pressure cooker for 10 minutes until fall apart tender.
2. boil 2-3 cups of cabbage with a cup of water until soft and tender. Simmer the cabbage with water and salt.
3. Heat oil in a pan and add in a teaspoon each of fennel seeds and cumin seeds. Let the seeds splutter. Add in the onions and green chillies and fry till soft. About 3-4 minutes on medium flame. Add in the tomatoes, turmeric powder, sambar powder and salt. Cook until the tomatoes are juiced down and dry. It will take about 5 minutes.
4. Add in the fresh shredded coconut and saute briefly for a minute. Remove off heat and transfer it to the mixie / food processor.
5. Deglaze the pan with a cup of water and add it to the mixie / food processor. Grind to a smooth paste.
6. Now add in the cooked dal, cooked cabbage and the masala paste. Add about a cup of water if necessary . Do not add more. We want a thick gravy. Let it simmer briefly for a couple of minute. Remove off heat.

Final tempering.

1. Add in sesame oil in a kadai and add in the mustard seeds. Let it splutter. Add in the curry leaves and dried red chillies. Fry until the curry leaves are crisp. Remove from heat and add it to the cooked lentil mixture.
2. Serve hot with rice and a dollop of ghee.